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(From Paula’s Home Cooking, courtesy of Paula Deen)


1 (2 1/2-pound) fryer chicken


1 (28-ounce) can crushed tomatoes, sweetened with 1/3 cup sugar

1 (16-ounce) can creamed corn

1 cup ketchup

1/2 cup barbecue sauce

1 tablespoon liquid smoke, available in grocery store

1 onion, chopped

1 tablespoon vinegar

1 tablespoon Worcestershire sauce

Salt and pepper

Celery salt

Cooked rice, as accompaniment


In a large pot, place the chicken and enough water to cover chicken and bring to a boil. Cook chicken until meat falls off the bone, approximately 45 minutes. Drain the chicken and reserve 2 cups of stock. Remove the skin and bones and chop meat.

In a separate pot, mix the chicken and remaining ingredients. Simmer slowly for 30 minutes, stirring often to prevent sticking. Add a little bit of the stock if the stew becomes too thick. Serve stew over steamed rice.



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